Sage Brussel Sprouts with Riced Cauliflower
This is a great side dish that is low-carb and high in healthy fats and micronutrients. Cauliflower is very versatile and can be used to make a mashed potatoes alternative as well as a rice alternative so you can enjoy a similar taste and texture as these grain based dishes on a ketogenic diet.
Ingredients
- 1 Large head of cauliflower, riced
- 4 cups Brussels sprouts, chopped
- 1/2 cup avocado oil
- 1 tbsp Bragg's Organic Sprinkle
- 1 tsp Himalayan pink salt
- 1/2 cup fresh sage, each leaf cut into 3 pieces
- 1 cup grass-fed butter
Instructions
- Preheat oven to 400 degrees.
- Chop Brussels sprouts and toss with avocado oil, salt and Bragg's Organic Sprinkle, Roast chopped Brussels sprouts for 20 minutes or until desired tenderness.
- While Brussels sprouts are roasting, rice cauliflower with a grater. Steam the riced cauliflower.
- To make brown butter sauce, melt butter in pan over medium heat. Add garlic. Once butter is hot, add fresh sage and cook and stir until sage is crispy and butter begins to brown. Remove from heat.
- To assemble, top cauliflower rice with Brussels sprouts. Pour browned butter sage sauce over rice and sprouts. Enjoy!
Notes
